Frangipane

Frangipane

By
From
B.I.Y. Bake It Yourself
Makes
enough for a 23 cm tart

If I could get away with it, I would shoehorn frangipane into just about everything I eat. The flavour of caramelised, sugary almond – whether it’s in Bakewell tarts or croissants – can be just magical. Have a go at this recipe, get the hang of it, and then become as addicted to it as I am. It’s wonderful spread on a puff pastry tart, with fruit baked into the top.

Ingredients

Quantity Ingredient
200g unsalted butter, at room temperature
200g caster sugar
1/2 teaspoon almond extract
4 large eggs
2 tablespoons plain flour
200g ground almonds

Tool kit

Quantity Ingredient
electric whisk
piping bag, (optional)

Method

  1. Beat the butter and sugar together with an electric whisk until light-coloured and fluffy; this should take a few minutes.
  2. Add the almond extract and beat the eggs in thoroughly, one at a time, adding some of the flour if it starts to split.
  3. Fold in the remaining flour and the ground almonds until a smooth, even paste forms.
  4. Load into a piping bag, or transfer to a bowl and cover with cling film, until ready to use.

Note

  • This recipe has a level 2 (intermediate) difficulty.

Extras

  • There – couldn’t be easier really. One of my favourite things to make with this is a plum Bakewell tart. Simply use a sweet pastry base in a 23 cm tart tin. Spread plum jam in the base of the tart case, pipe on the frangipane and poke in sliced greengages. Bake at 190°C for 50–60 minutes, or until the top becomes nicely browned. Delicious!
Tags:
Great British Bake Off
Baking
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